Connect With Me

Hard Boiled Eggs

Hard Boiled Eggs

It’s easy to make perfect, easy to peel, hard boiled eggs with no green ring. Besides their high quality protein, the benefits of eggs range from brain support to protection against cancer, macular degeneration, and inflammation. p.s. Older eggs will peel easier than fresh ones. - Jenny Jones

Prep Time: 1 minute

Cook Time: 17 minutes

Total Time: 18 minutes

Makes: 4 eggs

Ingredients:

4 eggs

1/2 teaspoon baking soda

Instructions:

Place eggs in a saucepan.

Cover completely with cold water.

Add baking soda.

Bring to a full rolling boil.

Cover and turn off the burner.

Let stand on the warm burner for 17 minutes.

Using a slotted spoon, remove eggs to a bowl of ice water for 2 minutes.

Click here for more on perfect hard boiled eggs in my blog.Click here for the latest research on eggs from Prevention Magazine.

2.6

Hard Boiled Eggs

8 Comments on "Hard Boiled Eggs"

Rebecca

June 29, 2016 at 6:09 am

This recipe worked great! On number 6 I did take the pot fully off stove since my stove doesnt cool down right away,anyway they came out perfect! Great recipe and super impressed with many of your recipes jenny. Easy to follow instructions with great results. Thanks so much 🙂

Hi Jenny, this is a great method for boiling eggs. However, if a person has a smooth-top electric range, like I do, you need to take the pot off the burner after the boiling time is up, as the burner stays hot and the eggs overcook a bit and there is a green ring.

I have an easy tip for perfect hard boiled eggs. Bring eggs, new or old, to room temperature. Poke one end with a push pin. Place eggs in water. Bring to a simmer and boil, Mountain time is 14 minutes. Remove from heat place in cold water and put on your happy face when you see how easily they all peel!
I don’t put anything in the water. Enjoy!

I love eggs no matter how they are prepared. Here lately I’ve been eating more eggs than any type of meat for protein. I do get an egg every now and then that is difficult to peel but I peel very carefully to save it and not waste it. I will have to follow your instructions here to have a better boiled egg…oh and you’re so funny…I love your humor…lol…Loved the video, humor and advice…

Baking soda in the cooking water raises the ph in the egg, making it more alkaline. This draws some of the water content out of the egg through the shell and into the pot thus creating a bigger cushion of air between the membrane and the shell. That pocket of air makes them easier to peel. Older eggs automatically lose moisture and develop a pocket of air, which is why they say you should always boil your older eggs.